Semi-Continental Breakfast for Overnight Company

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Overnight company is great! There’s only one thing that kind of gets in the way of the “fun” for me. If we stay up late when our friends are here, I don’t usually want to get up the next morning to make a big breakfast. I mean I LOVE freshly-made omelettes, pancakes and waffles. Who doesn’t?!! However these more traditional “full breakfast” entrées can be quite time-consuming to prepare. If you’re still sleepy and didn’t get as much rest as you need (which is bound to happen if you stayed up late the night before talking!), it’s no fun to have to do a lot of prep work for breakfast early in the morning.

I am a night-owl and I love to stay up until midnight or later. In fact, some of my best conversations with friends over the years have been at 1 and 2 am! But….that’s not going to make me too excited about getting up at 7 or 8 am the next morning to make a big, country breakfast for everyone. I’ve still found a way to be hospitable in those situations: preparing a “SEMI-CONTINENTAL” BREAKFAST!

We had overnight company this past Friday, and I served up one of a semi-continental breakfast for our guests. This made for a very relaxing Saturday morning

I served up a fresh fruit platter, homemade sausages that my oldest son made the day before on the smoker outside, individual quiches that I baked a couple weeks earlier and froze, blueberry bread that I made ahead of time and froze, and a couple quarts of store-bought yogurt (in two different flavors). Saturday morning, the sausage and quiches just needed to be taken out of the fridge and reheated. The breads were taken out of the freezer the night before and thawed in the fridge until serving time. The yogurt was just a simple matter of getting them out of the fridge. The only “work” was taking the fruit out of the fridge and arranging it on the platter (I had washed and cut it the night before.). So it really made for a simple meal to get on the buffet table (actually center island in our case).

This is actually one of my favorite breakfast menus. I have very fond memories of going to all-inclusive resorts in the Carribean and enjoying “semi-continental” breakfasts (meaning the usual coffee, tea, breads and fresh fruit are served, along with some hot foods like turkey sausage and eggs) in an outdoor dining area next to the beach. Wonderful fun! We try to recreate that same kind of experience during the spring and summer months when we have overnight guests. We’ll set up the breakfast bar in the kitchen, and then guests can fill their plates and head outdoors to eat—just as you do in a Carribean resort—only we’re sitting by our pool (with the fountains and water fountains going!) instead of the ocean. That’s what we did this past weekend.

Here is a photo of my son, Danny, with his homemade turkey sausages:

Here is a photo of our quiches:

I found the individual sized tartlett pans (which are made by Chicago Metallic) on Amazon.com. The URL is: http://www.amazon.com/gp/product/B000NA0CFA/ref=oh_details_o00_s00_i01)This pan makes just the right sized quiche for a single serving. I posted my recipe for mushroom quiches on this blog last year, but here it is again:

INDIVIDUAL MUSHROOM QUICHES

Pastry for a double pie crust (top and bottom)
2 8-oz. cans button mushrooms
2 8-oz. Portabella mushrooms
2 Tbsp. butter
2 Tbsp. olive oil
1 1/2 cups heavy whipping cream
3 large eggs
½ tsp. salt
1/4 tsp. cayenne pepper
2 cups shredded Swiss cheese

Roll out pie crust and put them into individual tartlett pans. Chop mushrooms in food processor or with chef's knife. Place butter and olive oil in a medium skillet and cook mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender. Preheat oven to 375 degrees. Divide mushrooms evenly among lined cups. In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over mushrooms—about ¼ cup per tartlett cavity. Sprinkle each with grated cheese. Bake at 375 degrees for 18-20 minutes or until center of quiches is set. To serve warm, cool 5 minutes before removing from pans. To freeze, cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer. To reheat, place frozen quiches on cookie sheet and bake at 350 degrees for 12-14 minutes until hot. Makes 16 breakfast-sized servings.

Here is a photo of our fruit platter and blueberry bread:
The blueberry bread recipe I used is one that I found online (http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_0b8b7e28-83c3-5523-9cce-f1dc123a2c07.html). My family and guests loved it! The bread tastes like a very moist blueberry muffin! The bread freezes well too. The only thing I did differently than the recipe is I used mini loaf pans instead of full-sized bread pans.

SOUR CREAM BLUEBERRY BREAD

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour, divided
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons ( 3/4 stick) unsalted butter,
softened1 1/4 cups granulated sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
1 1/2 cups frozen blueberries (do not thaw)
1/2 cup coarsely chopped walnuts

Grease and flour two 7 1/2-by-3 1/2-inch metal loaf pans. Preheat the oven to 375 degrees.In a small bowl, combine 1 1/2 cups flour, baking powder and salt; set aside. Using an electric mixer, beat butter with sugar in a large bowl until light. Add eggs, vanilla and sour cream; beat well. Blend in flour mixture; beat on medium-high speed for 1 minute. In a separate bowl, lightly toss blueberries with remaining 1 tablespoon flour. Carefully fold blueberries into batter.Set prepared pans on a larger baking sheet for easy handling; divide batter evenly between the pans. Sprinkle each loaf with 1/4 cup walnuts. Bake loaves about 45 minutes, until light golden brown and the center springs up when pushed lightly. Let cool completely on a wire rack.

As far as the fruit platter, I served up fresh strawberries, kiwi, pineapple, cantaloupe, grapes, orange slices. This was very colorful and fresh and tasty! Watermelon, honeydew, mango and papaya are also good choices. It’s nice to include fruit in a variety of colors.

Besides the foods I chose for our “semi continental” breakfast, some other easy but yummy morning food items for overnight guests include:

--Bagels and cream cheese
--Miniature muffins from the bakery
--English muffins and jams
--Individual boxes of cereal and milk
--Precooked turkey bacon that just needs to be reheated
--Breakfast bars
--“Gourmet” toaster strudels (rather than Pop Tarts!)
--Toaster or individual-sized oven hash browns
--Orange juice

Of course, a fresh pot of coffee and a kettle of hot water with a choice of regular caffeinated and herbal tea bags is also essential. There’s nothing like a freshly-brewed pot of coffee to wake up even the most sleepy hostess…and her guests too!
~Becky

Refrigerator Cinnamon Pecan Rolls

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I've posted a couple cinnamon roll recipes already. Here's one more. This one has more of a caramel, nutty flavor than the others. And, you can make up the dough ahead of time, allowing it to rise the first time in the refrigerator, which is a great time saver. It's a scrumptious morning treat for overnight company...especially for hungry teenagers!
REFRIGERATOR CINNAMON PECAN ROLLS
Dough:1/3 cup granulated sugar1 1/2 tsp. salt4 cups all-purpose or unbleached white flour2 pkgs. active dry yeast1 cup milk1/2 cup butter2 large eggs
Filling:1 cup light brown sugar, packed1/3 cup all-purpose flour1 T. ground cinnamon10 T. (1 stick plus 2 T) butter1 cup coarsely-chopped pecansOptional: 1/2 cup raisins
Icing:1 cup powdered sugar2 T. butter2 T. milk or half-and-half1/2 tsp. vanilla extract
In large bowl, combine sugar, salt, yeast and 1 ½ cups flour. In small saucepan, heat milk and butter just until warm (115 to 120 degrees). Add to dry mixture. With mixer at low speed, gradually beat liquid into dry ingredients. At medium speed, beat 2 minutes, occasionally scraping bowl with a rubber spatula. Beat in eggs and about ½ cup flour, and beat 2 minutes more. Stir in the last 2 cups worth of flour to make a soft dough. Knead dough in food processor for 2-3 minutes, until smooth and elastic. Put dough in a buttered bowl, turn once to butter surface. Cover and let rise in refrigerator at least 3 hours, or up to 3 days.

Two hours before serving time, remove dough from refrigerator. Roll into large rectangle, about 20 inches by 12 inches, and about ¼-inch thick. To make the filling, stir brown sugar, flour and cinnamon together in a bowl. Using your fingers or a pastry blender, cut in the cold butter until mixture is crumbly. Sprinkle the filling evenly over the rolled-out dough. Top with nuts and raisins.

Starting at one of the long sides, roll dough up jelly-roll style. Cut into ½ inch slices. Nestle slices in 3 greased 9-inch round cake pans or 2 11X13-inch oblong pans, allowing some space between slices (to allow space for the rolls to rise). Let rise in warm place until doubled, between 45 minutes and an hour. Bake in 350 degree oven for 20 minutes. While rolls are baking, prepare icing: melt butter in microwave in small bowl and stir in the remaining ingredients until it is a smooth, runny consistency. When rolls are finished baking, let them cool for about 5 minutes before drizzling with icing. Serve immediately.

Here’s a photo of my cinnamon rolls that I made yesterday, right before topping with icing:

Enjoy!

~Becky

Eggy Potato Salad with Pickles

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Little known fact, I have been craving potato salad since January and the wait was worth it. This was amazing! The weather finally looks like it is going to stay warm and sunny, just in time to study for finals! If you know me though, finals are not going to stop me from taking advantage of the beautiful weather and mothers day. I know it probably sounds like I made this without taking into consideration what my mom wanted to eat on a day all about her. That is not true though, she had a chance to make a request and didn't.


Anyways, I'm always looking for a reason to cook for a crowd and mothers day was perfect. She actually had to work most of Saturday and all day today (mothers day). While she was doing rounds, seeing patients, at the hospital on Saturday, I did the daughterly thing and went grocery shopping for her. One less thing for a busy mom to do! Even better there was no mess for her too clean up after all my cooking. You would be surprised at the mess I am capable of making for even the simplest of meals. Lucky for her this was one of a few days that I put my normal daughter duty of being a mess maker and pain in the butt aside. Love you mom!


The potato salad was a hit! My brother who claims to not like mayo, ate all the pieces that didn't look too "contaminated". That is code for he liked it and didn't want to admit it. I took a sample taste to my dad while he did paper work in the office, and ten minutes later he showed up in the kitchen asking for a bowl for lunch. He was told to wait until dinner. Mom loved it too, she loves sweet pickles more than I knew. Maybe she just liked not having to cook the men of the house dinner even more than the potato salad.


I increased the amount of potatoes from the original recipe, resulting in a salad not swimming in dressing. You mash some of the potatoes leaving some bigger pieces. The finished product is a cross between mashed potatoes and potato salad. Did I mention you add hard boiled eggs to the mix too? Mashed potatoes, potato salad and egg salad all in one! The best of a picnic spread all in one! The pickle goodness comes into play with their juice in the dressing. To serve it in a big bowl rather than in small cups with a pickle garnish on top, cut up some pickles and stir them in with everything else. This is the most flavorful and least overwhelmingly mayo flavor pasta salad I have ever had. It will be a real hit at your next picnic, trust me!
Adapted from Epicurious
Ingredients:
3 pounds small red-skinned potatoes
1 1/4 teaspoon kosher salt, plus some
1/2 cup mayonnaise
1/4 cup sweet pickle juice from jar
8-10 sweet pickle chips
1 1/2 tablespoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
5 large hard-boiled eggs, peeled and coarsely chopped
1/4 of a chopped red onion
Paprika

Instructions:

1. Place potatoes in a large pot. Add water to cover by 2", season generously with salt, and bring to a boil. Reduce heat to medium and cook until fork tender, 20-30 minutes. Drain and cool while making the dressing.
2. Whisk mayonnaise, pickle juice, Dijon mustard, sugar, pepper, 1 1/4 teaspoon salt in a measuring cup.
3. Using a large spoon, coarsely smash potatoes, leaving larger pieces mixed with mashed pieces. Add dressing, eggs and onion to potatoes (add chopped pickle chips, if serving in a large bowl instead of individual ramekins), tossing to coat. Season to taste with salt and pepper. Cover and chill. 
4. To serve divide the potato salad among small ramekins; dust with paprika. Top each with a pickle chip and enjoy!

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BBQ Salmon

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I love finding new ways to prepare fish. This is another example of a recipe I've had in my collection for way too long without trying it. It is so good! Salmon is briefly marinated in pineapple and lemon juices, then topped with a tantalizing mix of spices. It bakes up super quickly and the result is a super yummy, super healthy and super easy and quick dinner that you'll make again and again.

Start by combining the pineapple juice and lemon juice in a zip top bag, then add the salmon.


Let that marinate in the fridge for 1/2 hour to an hour - but not longer, or it will dry the salmon out.

For the spice mixture, combine the brown sugar, chili powder,


cumin,


salt, cinnamon and grated lemon rind.


Remove the salmon from the bag and place on a greased baking sheet. Spoon the spice mixture over, using your fingers to press it down onto the fillets.


Bake for about 12 minutes or until the fish flakes easily with a fork - the time will depend on how think your fillets are - so start checking at 10 minutes. Serve with some green veggies and start thinking about when you can make this again!

One year ago: Spinach, Mushroom and Ricotta Crepes
Two years ago: Black Bottom Banana Cream Pie
Three years ago: Cheesy Chicken Enchiladas

Find more great recipes at It's a Keeper, Full Plate Thursday, Bake with Bizzy, Foodie Friday, Food on Fridays, Friday Food, Feed Your Soul, Foodie Friday (#2).

BBQ Salmon

1/4 cup pineapple juice
2 tsp. fresh lemon juice
4 - 6 oz. salmon fillets
2 Tbsp. brown sugar
4 tsp. chili powder
2 tsp. grated lemon rind
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. cinnamon

Combine salmon, lemon juice and pineapple juice in a ziptop bag. Seal, and refrigerate for up to one hour, turning bag occasionally.

Remove fish from bag and discard marinade; place fish on a baking sheet that is coated with nonstick cooking spray. In a small bowl combine the brown sugar, chili powder, grated lemon rind, cumin, salt and cinnamon. Spoon over fish, using your fingers to make it adhere.

Bake at 400 for about 12 minutes ot until fish flakes easily with a fork. Serves 4.

Recipe Source: Cooking Light

Caramel and Chocolate Covered Rice Krispie Bars

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I've worn a lot of skirts lately. True, it is warmer out, but I also ate way too many of these bars and my pants are just too tight! Oh well. It was worth it. The traditional rice krispie bar (addictive on its own!) is covered in caramel, then chocolate, and then topped with toasted almonds. I'm itching to make these again soon, but I will have to get serious about exercising to make up the calories!

Start by making the Rice Krispie bars. Melt the butter in a large saucepan or Dutch oven. You may think using a Dutch oven for Rice Krispie bars is excessive, but follow me here: you only have to dirty one dish because you add the Rice Krispies to the melted marshmallows instead of pouring the marshmallows over the cereal in another bowl. Convinced? Now add the marshmallows


and cook and stir constantly until the marshmallows are completely melted and smooth.


Now pour in the cereal


and stir quickly until all the cereal is coated with the marshmallow mixture. Pour the mixture into a greased cake pan and use your hands to press it down into the pan.


Now make the caramel layer. In a medium saucepan, combine the caramel pieces, water and vanilla.


You can use regular caramels if you like, but I love the convenience of these caramel "bits" because you don't have to unwrap a bunch of individual caramels! Cook the caramels over low heat stirring constantly until they are melted and smooth.


Dollop about 3/4 of the melted caramel over the Rice Krispie bars


and then spread it out to the edges so the cereal is completely covered.


Put this in the fridge for 5-10 minutes so it sets up nicely. While it chills, melt the chocolate chips. You can do this in a microwave, or on the stove top over low heat, stirring constantly.


Toast the almonds, too. I do this in a small skillet over medium heat. Shake the pan pretty often until the almonds are golden and fragrant.


Spoon the melted chocolate over the caramel layer


then spread it out over the pan. Top with the toasted almonds.


This is looking amazing -


But wait, there's more! Now you'll drizzle on the rest of the caramel. If you need to, add a teaspoon or so of water to the caramel and heat it over low so it's nice and drizzle-able. Then pour it on!


This is the hardest part. Return the pan to the fridge for the topping to set up. Give it a good 15 minutes. Then cut and enjoy!


One year ago: Shrimp and Asparagus Quiche

Two years ago: Apple Bread
Three years ago: Chocolate-Glazed Almond Bars

Find more great stuff at Mangia Mondays, Menu Monday, Mouthwatering Monday, Mop it up Monday, Mix it up Monday, Seasonal Inspiration, Melt in your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Tasty Tuesday (#2), Tuesday at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show, Cast Party Wednesday, What's Cooking Wednesday.

Caramel and Chocolate Covered Rice Krispie Bars

1/4 cup butter
1 bag miniature marshmallows
6 1/2 cups Rice Krispies (or generic equivalent)
1 bag Kraft Caramel Bits (or 12 oz. individually wrapped caramels)
1 tsp. vanilla
2 Tbsp. water
6 oz. semi sweet chocolate chips
1/2 cup sliced almonds, toasted

Melt the butter in a Dutch oven or large saucepan over medium-low heat. Add the marshmallows and stir constantly until melted and smooth. Pour in the cereal and stir until all the cereal is coated. Pour into a greased 9x13 cake pan and press down with your fingers to even out the bars.

In a medium saucepan, combine the caramel bits, vanilla and water and cook and stir over low heat until the caramel is completely melted and smooth. Dollop 3/4 of the caramel over the bars, then spread it out over the entire pan. Place the pan in the refrigerator to set up the caramel for 5-10 minutes. Meanwhile, in a small saucepan, melt the chocolate chips over low heat, stirring constantly. (If you prefer, you can microwave on medium heat in 30 second increments.)

Spread the chocolate over the caramel layer, then top with the toasted almonds. Reheat the caramel slightly and add a teaspoon of water if you need to, then drizzle it over the top of the bars. Return the pan to the refrigerator for 15 minutes to set the topping. Makes 24-30 bars.

Recipe Source: Adapted from Glorious Treats

BBQ Shrimp Flatbreads

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This fun snack is like a flavor party for your mouth. Bbq sauce, three kinds of cheese, shrimp and onions and jalapenos all atop a healthy, crunchy crust. This makes a delightful lunch and would be great party fare as well. And it comes together quickly so you can eat it sooner!

Start by making the flatbread. Combine the flour, baking powder and salt and pepper in a large bowl, then pour in the oil and water.


Stir together til the dough forms a ball, then roll out on a lightly floured surface. It doesn't need to be any perfect shape - you want it to look sort of rustic. (That's perfect for me since I have some work to do to improve my rolling out skills!)


Transfer the dough to a large baking sheet then bake for 7-10 minutes or until it starts to get crisp. I love this new flatbread recipe! I think there are lots of different possibilities for topping it - and I can't wait to try more combinations!

In the meantime, toss the shrimp with the garlic powder and paprika


so that all the shrimp get coated. When the crust is done, lightly brush it with olive oil, then brush on about half of the bbq sauce.


Top with the cheddar and mozzarella,


then the shrimp, garlic, onion and


jalapeno.


Isn't this looking great?


Top with the gorgonzola then


drizzle with the remaining bbq sauce.


Return the pan to the oven and bake for 10 minutes or until the cheese is bubbly and the crust is golden. Let cool for 5 minutes, then top with green onions to serve. Serves 2-3 as lunch; Serves 6-8 as appetizer.

One year ago: Pasta Gorgonzola with Asparagus and Peas
Two years ago: Springtime Shells
Three years ago: BBQ Chicken Pizza

Find more great stuff at It's a Keeper, Full Plate Thursday, Bake with Bizzy, Pennywise Platter, Food on Fridays.

BBQ Shrimp Flatbreads

1 1/2 cups white whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup water
1/3 cup olive oil
3 cloves garlic, minced
1/2 cup BBQ sauce
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 pound shrimp, cut in half
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 cup chopped red onion
1/2 jalapeno pepper, chopped
2 ounces gorgonzola cheese, crumbled
1/4 cup thinly sliced green onions

In a small bowl, mix shrimp with garlic powder and paprika.

In a large bowl, combine the flour, salt, pepper and baking powder, and mix until combined. Add water and olive oil, then mix until a dough forms. Place dough on a lightly floured workspace, then roll it is a very thin rectangle. Place it on a non-stick baking sheet and bake at 425 for 7-10 minutes, until it begins to crisp.

Remove bread from oven and brush with a bit of olive oil. Spoon on half of the BBQ sauce, then add on garlic, mozzarella and cheddar cheese. Add shrimp, onion and pepper, then top with crumbled gorgonzola and the remaining BBQ sauce.

Bake for 10 minutes, or until cheese is bubbly and the edges of the bread is golden. Remove and let cool for 5 minutes, then top with green onions.

Recipe Source: Adapted from How Sweet It Is

Strawberry and Cream Danish

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I needed to pull together a quick, yummy breakfast treat to take to a brunch recently. I knew I had some crescent rolls in the fridge, so I threw some delicious filling ingredients together and voila! A decadent, easy, quick and impressive danish, perfect for this month's Improv Challenge! Someday, I'd like to make the dough from scratch, but when time is of the essence, the packaged kind makes it convenient.

If you want, you could substitute blueberries, raspberries, or a combination for the filling. I used strawberries cause I had them on hand.

Start by making the fruit filling. Combine the sliced strawberries,


1/4 cup sugar,


cornstarch and water


in a small saucepan and cook over low heat until slightly thickened. You'll want to mash up the strawberries a little bit with your spoon. Remove from the heat and let cool.

In a small mixing bowl, combine the cream cheese, egg and remaining 1/4 cup sugar


and blend on medium speed until smooth and creamy.

Unroll the crescent rolls and place on two baking sheets. Press the dough together so that the seams are not apparent anyshut. You'll still see the lines, but just make sure you don't see the pan!


Spread half of the cream cheese down the center of one crescent roll sheet.


Top with half of the strawberries.


With a sharp knife, cut 1-inch slits on each side of the crescent roll dough


then carefully lift the dough up on both sides to meet in the middle.


Now repeat the process with the other pan of dough.


When both danishes are complete, bake for 15-18 minutes or until the dough is golden brown.


While it cooks, make the icing by whisking together the powdered sugar, milk and almond extract.

Let the danishes cool on the pan for about 15 minutes, then drizzle

with the icing.


This is so beautiful


and so delicious.


Pour yourself a cup of coffee, tea, milk, water, or just stand at the counter and devour this.


But do share. You have plenty to share.


One year ago: Gingered Strawberry Rhubarb Crisp

Two years ago: Sweet Potato "Fries"
Three years ago: Apple Slaw

Find more great recipes at It's a Keeper, Full Plate Thursday, Bake with Bizzy, Sweet Treats Thursday.

Strawberry and Cream Danish

2 cups sliced strawberries
1/2 cup sugar, divided
1 Tbsp. cornstarch
2 Tbsp. water
2 packages refrigerated crescent rolls
1 - 8 oz. package reduced fat cream cheese (or regular)
1 egg
1/2 - 3/4 cup powdered sugar
1/4 tsp. almond extract
1-2 Tbsp. milk

Combine strawberries, 1/4 cup sugar, cornstarch and water in a small saucepan and cook over medium low heat. Smash up the berries slightly while they cook, and cook until the mixture is thickened.

In a small mixing bowl, blend the cream cheese, remaining sugar and egg until smooth. Spread out the crescent rolls on two baking sheets and press the seams together.

Spread half the cream cheese down the center of one crescent roll sheet. Top with half the strawberry mixture. Using a sharp knife, cut 1-inch slits in the dough, then fold the dough strips over the filling. Repeat with the other crescent roll to make a second danish.

Bake at 375 for 15-18 minutes or until dough is golden brown. Cool on the pan for 15 minutes. Meanwhile, make the icing by whisking together the powdered sugar, almond extract and milk. Drizzle the icing over the danishes. Makes about 20 slices.